July 28, 2022.
Wow, it's been just over 6 months since I milled any wheat, and just under 6 months since I milled rye:
So, tonight I got out the Shule (a Chinese made edition of what was likely a German model) 3-roller hand crank mill. I use it to crack the grain.
July 23, 2022. 93rd bake.
240 g Bob's Red Mill stone ground whole wheat.
66 g durum semolina (the gritty stuff), Swad brand from Patel Brothers.
44 g Gold Medal bread flour.
3.0 g table salt.
3.0 g Morton Lite Salt.
1 tsp Fleischmann instant dry yeast.
261 + 8 + 9 + 8 + 10 = 296 g bottled spring water.
Mixed, rested, kneaded a little, stretch and folds, kneaded. I didn't keep track of time.
I've made this a few times in the past and it's always been a light and fluffy loaf. Which in all honesty this should have been but instead I made the super dense anadama BRICK! Basically instead of taking the recipe and dividing or scaling it properly I made it up and tossed it into my Pullman pan. Let it finish it's prove (which was enough to press on the lid) and baked it off. In hindsight it was probably too much dough and would have been better with less to get more of that fluffy result....but even as a dense bread it's delicious.
I wanted to make some soft tasty rolls that I could use for burgers and sandwiches.
This one uses cream cheese and baked potatoes to soften the crum and a mix of freshly ground whole wheat, spelt and corn flour along with some KAF bread flour.
I use some everything bagel topping and some grated chedar cheese which tasted great.
The honey added a little bit of sweetness which in the end turned out a nice soft tasty roll perfect for just about anything.
(This is a tangent to other low-salt discussions on TFL.
I came to Morton Lite Salt via Vitalyte, which used to be known as Gookinaid, and before that "E-R-G" which stood for "Electrolyte Replacement, with Glucose."
https://vitalyte.com makes a great isotonic sports drink. Nutrition info here:
https://vitalyte.com/collections/shop-vitalyte/products/fruit-punch-glucose-replacement-drink
So I mostly bake for my weekly needs which means sandwiches, toast and the like. For a long time I've been doing pan loaves because that's an easy shape to use for those things. It also let me not worry as much about overly extensible doughs with lots of spelt, etc when I was learning to work with those.
This one was inspired by WoodenSpoon @ thefreshloaf in this post . I had a bit of fresh lavender growing and the rains of early summer made me do this one. Some information was missing from the original post and various people have followed up with their own bakes but as far as I could see nobody had actually posted a full recipe / calculation for the bread so....
I’m joining my partner in Newfoundland to visit his family there. Working from home I was able to squeeze in a bake so I could bring some bread with me. Since my dinner guests all seem to have enjoyed my brioche, I decided to bake a 50% WW SD Brioche, but this time with the addition of dark chocolate chips to make it a bit more decadent.
Benny's milk bread and trying to make hamburger buns are two bakes that have been on my list for quite a while. I've also been wanting to do another round of my Honey Ginger and Jasmine Rice bread. This weekend I tackled all three at once and used this bake as the basis, but I went with Active Dry Yeast (ADY) instead of sourdough.
Makes twelve buns big enough to easily handle a 1/2 pound hamburger patty (as a size estimate)...
Another variation on my 100% WW SD Hokkaido milk bread, this time with orange zest and poppyseeds. The weather is much more humid this time of year and as a result my flour isn’t able to absorb quite as much water as during the winter. I forgot to take this into account so the dough was stickier and more challenging to shape. Ultimately it baked up just fine, giving it a good couple of hours in the fridge would have helped a bit but I didn’t do that since I was out of bread so that is an emergency around here!
